Use miniature pumpkins to present this delectable fall creme brulee.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- 1 (16 ounce) package mini chocolate sandwich cookies (such as Oreo® Mini)
- 1 quart vanilla ice cream, softened
- 1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
- Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
- Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Nutrition Facts
| Calories | 570 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 452 mg |
| Sugars | 47 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
DELICIOUS!!! ( My picture doesn’t make it perfect but again, DELICIOUS!!)
I made my own oreo crust and added some cool whip to the ice cream mixture as well. i topped mine with fudge sauce. it was awsome!!